Make this miso polenta on a cool spring day, they said. It’s that winter/spring/in between season where this will make sense, they said. It will be fun, they said.
Here’s the dill – I was eyeing this recipe from Bon Appétit in the cold dark winter of April. I made it three weeks later when summer came unannounced in May. It was a wh-opping 87 degrees in my third-story apartment (heat rises, kids), but noooooo I had to make this. Couldn’t just order Jimmy John’s and call it a night, save this for three days later when the temp would drop 30 degrees.
In my defense – not that you’re arguing against me, I’m the only one arguing against me – I had already bought the veggies during my regular grocery trip, PLUS trekked to Whole Foods just to find white miso for this dish. (Apparently this is Part III in our series where I have a hard time finding ingredients that aren’t bread, butter and cheese, because, WHAT, JEWEL DOESN’T CARRY MISO? Shocking. Moving on.)
So I made the pilgrimage to the Church of Whole Foods (see right - this is not a drill), found the miso, picked up some chili oil while I was at it, got distracted by a free sample of sweet red cheddar cheese and bought a block of it. A grand total of $20 later for things I only mostly needed, I was ready to make this dish.
They say if you can’t handle the heat, stay out of the kitchen. Well, I couldn’t handle the heat (we turned on the AC) but still stayed in the kitchen.
Despite my sweat and concern that it wasn’t going to turn out the way I wanted – the tofu got crumbly, the polenta was popping every two seconds and did I mention the sweat? – the dish was gooooood. Would I make it again? Eh, maybe when I don’t feel like a line cook in Hades’ kitchen.
[Side note: Climate change is real, my friends. I grapple with willful ignorance and the desire to do something. Literally anything. Consider donating to orgs like Sierra Club Foundation, or take any small action to reduce your footprint. I’m the dead last person to talk, but something like walking or taking public transportation instead of driving, if it works for you, can make a small difference. End PSA.]
Here’s the full recipe, courtesy of Bon Appétit.
Miso Polenta with Spring Veggies
Ingredients
¾ cup polenta (not quick-cooking)
2 Tbsp. white miso
Kosher salt
1 bunch spring onions or scallions
2 Tbsp. vegetable oil, divided
½ 14-oz. block firm tofu, drained, patted dry, torn into bite-size pieces
4 oz. shiitake mushrooms, stems removed, caps sliced if large
3 garlic cloves
8 oz. asparagus, trimmed, cut into 1"–2" pieces
4 oz. sugar snap peas
2 Tbsp. black bean garlic sauce
Chili oil and toasted sesame seeds (for serving)
Instructions
Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 25-30 minutes. Season with salt. Keep warm over low heat until ready to serve.
Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3-inch pieces and set aside.
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Transfer to a plate.
Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and continue to cook, tossing often, until softened, about 3 minutes.
Add asparagus and snap peas and cook until beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice to incorporate sauce, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over, then drizzle with chili oil. Finish with sesame seeds and reserved spring onion tops.
Test Kitchen Notes
The tofu crumbled on me in the pan and ended up looking like sad, deceptive bits of definitely-not-feta-cheese. Next time I might try a firmer tofu or swap for a different protein like shrimp or chicken.
Polenta that is not quick-cooking can be tricky to find. Bob's Red Mill brand is a good place to start.
Kitchen Confession: I used baby bella mushrooms instead of shitake - you know, the ones the recipe called for. After researching the difference (apparently shitake has a uniquely different flavor), I had mushroom FOMO. (MFOMO? Ok that's funny.) I'll be making this again and following the recipe for a change. *Smacks palm against forehead.*
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